Boneless Pork - Pressure Cooked!
Mar 2, 2019 14:25:26 #
A Pig is the only animal that you can eat the whole thing! The ears, the feet, the tail, the nose, the butt, the skin, the knuckles, the head, and all the insides! It is the low in cholesterol, even lower than Turkey!
In the pressure-cooker season the pork with sea salt, pepper, oregano, Italiano season, a sprinkle of hot-cheyenne pepper flakes, and a sprinkle of sweet basil all over. Brown pork all sides on high. Add a can of beef stock when boiling starts add cover.
Cook pork on high 40 minutes, next remove pork from pot and place in dish to rest covered with foil.
Add 3 med red potatoes, 1 celery stock, 1 med onion all cut coarsely add to pot, plus 6 small carrots cut in half.
Cook veggies 8 minutes. This pork was juicy and very tasty ! AP
In the pressure-cooker season the pork with sea salt, pepper, oregano, Italiano season, a sprinkle of hot-cheyenne pepper flakes, and a sprinkle of sweet basil all over. Brown pork all sides on high. Add a can of beef stock when boiling starts add cover.
Cook pork on high 40 minutes, next remove pork from pot and place in dish to rest covered with foil.
Add 3 med red potatoes, 1 celery stock, 1 med onion all cut coarsely add to pot, plus 6 small carrots cut in half.
Cook veggies 8 minutes. This pork was juicy and very tasty ! AP
Mar 2, 2019 14:29:17 #
Another good lookin' and I'm sure good tasting post, thanks AP. I'm told that the Philadelphia food known as scrapple contains every part of the pig but the oink! Cheers, chase
Mar 2, 2019 14:30:12 #
Mar 2, 2019 14:46:56 #
A great looking dish AP! I cook pork tenderloins regularly (do you have a good recipe?) - just as tender as beef, 1/3 the price and lower in fat.
Cheers
Cheers
Mar 2, 2019 14:53:32 #
I think it’s a little unfair posting an image like this in the middle of the afternoon - now I have to run to the kitchen for a snack!😁😁😁
Mar 2, 2019 15:13:23 #
chase4 wrote:
I'm told that the Philadelphia food known as scrapple contains every part of the pig but the oink! Cheers, chase
I love scrapple....Especially Rapa brand...
Mar 2, 2019 15:35:01 #
Beautiful dish, AP, right down to the scallion garnish. Pork has always been my favorite meat so I find your dish very appealing. As you know, pork today is raised to have less fat so the leaner cuts can sometimes be dry after cooking. Your recipe creates a moist, juicy dish that looks and sounds delicious.
I hope you’re doing well in these last weeks of New England winter. Another few weeks and we’ll begin to see the first flowers and birds. Wishing you all the best.
Bon Appetito,
John
I hope you’re doing well in these last weeks of New England winter. Another few weeks and we’ll begin to see the first flowers and birds. Wishing you all the best.
Bon Appetito,
John
Mar 2, 2019 17:09:11 #
Looks good.
Also looks like it would be easy to do in my crock pot. The wife has a pressure cooker but I prefer the slow cook way in the crock pot. Esp good for soups, stews and chili. Prepare the ingredients, turn down to low after it is up to temp and let it go all night or all day.
Also looks like it would be easy to do in my crock pot. The wife has a pressure cooker but I prefer the slow cook way in the crock pot. Esp good for soups, stews and chili. Prepare the ingredients, turn down to low after it is up to temp and let it go all night or all day.
Mar 2, 2019 17:30:18 #
chase4 wrote:
Another good lookin' and I'm sure good tasting post, thanks AP. I'm told that the Philadelphia food known as scrapple contains every part of the pig but the oink! Cheers, chase
Welcome, chase4! What a fine response, I loved it. Oink, oink! This dinner was very tasty with pleasant seasoning that makes you smile! THANK YOU, AP
Mar 2, 2019 18:03:17 #
Largobob wrote:
Love pork. Ever cook a fresh cabbage with it? Delicious
Largobob, welcome! Experiment in cooking has always been a changle for tasty. I can hardly wait to use fresh cabbage with other tasty vegtables as well. Suggestions are always welcome . . . THANK YOU! AP
Mar 2, 2019 18:38:53 #
alby
Loc: very eastern pa.
chase4 wrote:
Another good lookin' and I'm sure good tasting post, thanks AP. I'm told that the Philadelphia food known as scrapple contains every part of the pig but the oink! Cheers, chase
love homemade scrapple. well almost homemade. we use to raise about 100 +or- hogs a year and sent them to a butcher 6 at a time. when we wrapped them for our own freezer. i would eat the run over from the scrapple pans and would almost get sick from eating to much. aaahhh the good old days.
Mar 2, 2019 18:59:42 #
TriX wrote:
A great looking dish AP! I cook pork tenderloins regularly (do you have a good recipe?) - just as tender as beef, 1/3 the price and lower in fat.
Cheers
Cheers
Welcome once again, TRI-X! I love pork tenderloins with sauté mushrooms and asparagus with creamy mashed potatoes. We didn't mention SPICES! Many too choose from . . . THANK YOU! AP
Mar 2, 2019 19:01:30 #
AP wrote:
Welcome once again, TRI-X! I love pork tenderloins with sauté mushrooms and asparagus with creamy mashed potatoes. We didn't mention SPICES! Many too choose from . . . THANK YOU! AP
Thanks AP - sounds like what I’ll cook tomorrow 😸.
Mar 2, 2019 19:16:23 #
cdayton wrote:
I think it’s a little unfair posting an image like this in the middle of the afternoon - now I have to run to the kitchen for a snack!😁😁😁
Thank You, cdayton, for a stopper response! A wonderfull tasty dinner, you'll love it, quite tasty! AP
Mar 2, 2019 20:14:28 #
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